Anthony Puharich & Libby Travers
Forwarded by the late culinary legend Anthony Bourdain and co-written by one of Sydney’ most recognisable and successful butchers, Anthony Puharich from Victor Churchill, this title showcases all there is to know about meat. It expands on basic cuts to include quail, duck, rabbit and even kangaroo. From the history of each species, including heritage breeding maps, Puharich & Travers offer over 110 recipes for readers to try. With beautiful raw meat photography and illustrations throughout, emphasis is intentionally placed on utilising every animal cut in order to promote a sustainable approach to butchery. This book contains a brief overview of sausage making but is best suited for those that want a whole beast butchery experience.